Go Back
–+ servings
capsicum rice
Print Recipe
5 from 2 votes

Capsicum Rice, Capsicum Pulao

Capsicum Rice- A easy ,quick and delicious rice preparation made with cooked rice and bell peppers

Prep Time10 minutes
Cook Time10 minutes
Course: Lunch box Recipe, lunch recipe, Main Course
Cuisine: Indian Cuisine
Keyword: capsicum, capsicum rice, pulao
Servings: 4 person
Author: Anjana Chaturvedi

Ingredients

  • 2.5 cup Cooked Rice/ Steamed Rice
  • 1.5 cup Bell Peppers / Capsicum / Shimla Mirch chopped
  • To Taste Salt / Namak
  • 1 tsp vangi bhath masala
  • 3/4 tsp Chili flakes /Kuti hui laal mirch
  • 1 tsp Ginger / Adrak chopped
  • 2 tbsp Fresh Mint / Hara Pudina chopped
  • 1.5 tsp Lemon Juice / Nimbu Ka Ras
  • 1/3 tsp Turmeric Powder / Haldi Powder optional

Tempering/ Tadka

  • 3/4 tsp Cumin Seeds / Sabut Jeera
  • 2 Green Cardamom / Hari Elaichi
  • 10 Curry Leaves / Kadi Patta
  • 2 Green chilies/Hari Mirch Chopped
  • 3 tbsp Cooking oil or ghee
  • 1.5 tbsp Cashew Nuts / Kaju
  • 1/3 inch Cinnamon /daalchini

Instructions

  • Heat ghee in a heavy bottom pan and add cumin,cardamom, cinnamon,cashew and roast till cumin start crackling.
  • Now add chopped green chilies , curry leaves and stir few few seconds.
  • Add chopped ginger and turmeric powder and stir then add the chopped bell peppers.
  • Cover with a lid and cook for 2 minutes.
  • Now add salt and the rest of the spices and saute for a minute.
  • Add rice ,mint leaves and mix gently , cover with a lid and cook for 2-3 minutes.
  • Open the lid add lemon juice and chopped mint, fresh coriander and mix.
  • Serve hot with raita ,curd or mint chutney